Crispy Rice Snacks (Ssal Gangjeong): Easy & Delicious with Instant Rice!
Transform Leftover Instant Rice into Elegant Ssal Gangjeong Snacks
Introducing a simple and delightful recipe for homemade Ssal Gangjeong using instant rice. With just a few common ingredients, you can create these wonderfully crispy yet chewy snacks. Perfect for kids’ afternoon treats or as an impressive bite for guests, the subtle citrusy notes from yuja (citron) preserve add an extra special touch. Let’s make delicious Ssal Gangjeong right at home!
Essential Ingredients- 2 packs instant rice (approx. 300-350g)
- Plenty of cooking oil (for deep-frying)
Cooking Instructions
Step 1
First, prepare 2 packs of instant rice. Slightly cooled rice works better than freshly cooked rice. Place the rice in a bowl and rinse it 2-3 times under running water. This step removes excess starch, which helps achieve a crispier texture when fried.
Step 2
Drain the rinsed rice thoroughly using a sieve. Then, spread the rice thinly on a wide plate or tray. It’s crucial to let the rice dry out completely for at least one day, or until the grains are brittle and crumble easily when touched. You can air dry it in a well-ventilated area, use a food dehydrator, or dry it in a sunny spot. (Caution: If the rice is too moist, it can cause excessive oil splatter during frying, so ensure it’s thoroughly dried.)
Step 3
Once the rice is sufficiently dry, it’s time to break up any clumps. Place the dried rice in a plastic bag or on a clean cloth, then gently roll over it with a rolling pin. Be careful not to mash the rice grains; the goal is to separate them. Breaking up clumps ensures even cooking when fried.
Step 4
Pour a generous amount of cooking oil into a wide pot or deep pan and heat over medium-low heat. To test the oil temperature, drop a few grains of the prepared rice into the oil. If they sizzle and float up immediately, the oil is ready. Using a frying sieve or strainer, carefully add handfuls of the loosened rice grains into the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature and cause the rice grains to stick together.
Step 5
As the rice grains puff up and turn golden brown, immediately remove them with the sieve and drain the excess oil. Fry for about 30 seconds to 1 minute, being careful not to burn them. Transfer the fried rice to a plate or tray lined with paper towels and spread them out to cool. This prevents the fried rice from sticking together and helps maintain its crispiness.
Step 6
Now, let’s make the syrup for coating the Ssal Gangjeong. In a clean pan, combine 80g of corn syrup and 40g of sugar. Heat over medium-low heat until the sugar dissolves and the mixture begins to bubble. Once it starts boiling, add 60g of yuja (citron) preserve (including the fruit pieces) and stir well. The fragrant yuja preserve will infuse the syrup with a delightful flavor, enhancing the overall taste of the Ssal Gangjeong.
Step 7
As the syrup boils and starts to thicken slightly, reduce the heat to low. Add the fried and cooled rice grains to the pan. Quickly toss them with the syrup using a spatula or spoon, ensuring every grain is evenly coated. Mix gently to avoid breaking the rice. This step needs to be done swiftly to prevent the rice from becoming soggy and to preserve its crispy texture.
Step 8
Transfer the coated Ssal Gangjeong mixture onto a tray lined with parchment paper or a wide plate. Spread it out thinly or press it down firmly to shape it as desired. Shaping while it’s still warm will help it set into a neat form as it cools.
Step 9
Once the Ssal Gangjeong has cooled and hardened slightly, cut it into bite-sized pieces. To prevent sticking, you can lightly grease your knife with oil or dip it in hot water and wipe it dry before cutting. Your delicious homemade Ssal Gangjeong is now ready! Enjoy these wonderfully crispy and sweet treats!
